title: Antimicrobial effect of ammonium hydroxide when used as an alkaline agent in the formulation of injection brine solutions.
abstract: Paired U.S. Department of Agriculture Select strip loins were injected with either a conventional brine (4.5% potassium and sodium polyphosphate blend [Brifisol 750], 3.6% NaCl, 1% Herbalox seasoning HT-S, and 90.9% ice water) or an ammonium hydroxide (AH) brine (1% AH, 3.6% NaCl, 1% Herbalox seasoning HT-S, and 94.4% ice water). The steaks were sliced, high-oxygen modified atmosphere packaged, placed at 5°C in dark storage for 5 days, and then transferred to a retail display at 5°C for another 14 days. Steaks injected with AH brine appeared to have lower counts of psychrotrophic, mesophilic, and gram-negative bacteria. Immediately after injection, there was ∼1 log CFU/g difference between treatments in gram-negative bacterial counts. No differences in coliform and lactic acid bacterial counts were found.
authors.affiliation: Department of Animal Science, Robert M. Kerr Food and Agricultural Product Center, Oklahoma State University, Stillwater, OK 74078, USA.
authors.forename: C A
authors.initials: CA
authors.lastname: Cerruto-Noya
authors.forename: C L
authors.initials: CL
authors.lastname: Goad
authors.forename: C A Mireles
authors.initials: CA
authors.lastname: DeWitt
mesh_terms: D064753:Ammonium Hydroxide; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D015169:Colony Count, Microbial; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D006878:Hydroxides / Q000494:pharmacology*; D008460:Meat / Q000382:microbiology*; D012492:Salts / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors
chemical_list: D000900:Anti-Bacterial Agents; D006878:Hydroxides; D012492:Salts; C017082:brine; D064753:Ammonium Hydroxide